Gourmet’s Finest – Executive Chef Leslie Cloud Goldston

As the Executive Chef for Gourmet Services, Leslie Goldston brings a plethora of seasoned knowledge and experience from the culinary world. She is well versed in exotic food preparation; but equally talented in creating dishes that are simple, straightforward, and filled with passion and quality wholesome ingredients.

Inspired by her God-Mother and their Sunday afternoons in the kitchen, Leslie has always been passionate about food and cooking. Her culinary career began more than 30 years ago as a teenager growing up in Los Angeles, California. After attending the Culinary Institute of America and studying under some of the most respected Chef’s in the world in the National Culinary Apprenticeship Program, Leslie furthered her cooking experience when she trained under Chef Bruno Fenetti, of the Chaine de Rotisseurs in Zurich, Switzerland. The stars aligned for Leslie in 1990 when Gourmet Services expanded and was looking for an Executive Chef. Because of her impressive credentials, Gourmet knew they had to offer her the position. The culinary team at Gourmet Services prepares over 10,000 meals a day, a staggering 3.7 million meals a year. With her strong commitment to providing guests with an authentically gourmet and sustainable dining experience, Chef Leslie Goldston looks forward to building strong relationships and providing guests with a touch of style, the Gourmet way.

Please enjoy one of Chef Leslie’s favorite fall snacks

Basil Pesto Artichoke Pizza Pita

Artichoke hearts and fresh baby spinach top a whole-wheat pita round coated with pesto. These
Pita pizzas are quick to prepare and can be made in your toaster oven.
Serves 1
For the basic basil pesto:
1/2-cup well-packed basil leaves
⋅ 1/6-cup extra virgin olive oil
⋅ 1 garlic clove, minced
⋅ 1/8 teaspoon black pepper, freshly ground
⋅ 1/8-cup Parmesan cheese, grated
To complete the spinach artichoke pita pizza:
⋅ 1 round piece whole-wheat pita bread
⋅ 1-tablespoon pesto
⋅ 1/2 cup fresh baby spinach, washed
⋅ 1/2-cup artichoke hearts, coarsely chopped
⋅ 1/4-cup part-skim mozzarella, shredded
⋅ 1-tablespoon Parmesan cheese, shredded
⋅ Freshly ground black pepper, to taste
To make the basic basil pesto:
Place the basil, olive oil, garlic, black pepper and Parmesan together in a food processor. Process
Until smooth and set aside.
Spread the pesto on the pita bread round. Save the leftover pesto in the refrigerator and use as a
Spread or dip.
To complete the spinach artichoke pita pizza:
Top the pesto pita with the spinach, artichoke hearts, mozzarella and Parmesan. Season with
Black pepper. Place the pita pizza into a toaster oven or under a preheated broiler for about 5
Minutes, or until the cheese is melted and the artichoke hearts begin to turn golden brown.